A simple cranberry sauce can be made with roughly 2 parts cranberries, 1 part water and 1 part granulated sugar by weight. So, begin with a one pound bag of fresh cranberries, one cup water, and one cup granulated sugar. The sugar can be increased to 1-1/2 cup if a sweeter sauce is desired.
In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the cleaned berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes. Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving.
While simmering the berries, additional ingredients can be added for more flavoring such as orange zest, flavored liquors, or spices like cinnamon.}?>
Cranberry Sauce (about 12 servings)
|1 lb. (450 g) fresh cranberries||simmer until berries split|
|1 cup (235 mL) water||dissolve||boil|
|1 cup (200 g) sugar|
replace water with juice from one orange
add orange zest from orange
touch of fresh ginger
ps. Your feed is still not working.
I have also had some good cranberry sauce which had diced jalapenos.
If you don't want anything as drastic as pineapple or jalapeno, I would suggest an apple, diced. A Granny Smith or a Cortland (two apples also good for making apple pie) would do nicely.
for the best sauce, use wild lingonberries (we call them low-bush cranberries).......
I came across your site while looking up basic recipes for "the sauce" and I love it! I used to be an executive secretary for our sheriff's head honchos, but now I stay home and raise children & animals (which are really the same thing, aren't they?). In researching the best and simplest recipes for everyday as well as holiday cooking, I've found "Cooking for Engineers" works well with my mentality. I thank you, and my husband and kids thank you. ;)
you recipec taste like sh**t its badddd! you fat american pigs!
onk onk! i hear bacon![/b:77cd3a0199]
Neither does mine: use red wine for the liquid (or 3/4 wine, 1/4 water). Also experiment with cloves and allspice in the mix.
1 bag fresh cranberries (washed if needed)
1 whole orange including peel (with the top stem part cut off, and the bottom too if it's tough and fiberous)
1 cup sugar (to taste)
Cut orange into wedges, blend orange, cranberries, and 1/2 cup sugar until it reaches a relish consistancy. Add more sugar to taste.
Super simple and awesome with the turkey dinner! :-)
1 PKG CRANBERRIES 1/2 C SUGAR 1/2 C MARMALADE 1 c WATER
ENJOY ! JUDY B.
1 BAG CRANBERRIES 2 SM WHOLE ORANGES 2 SM RED APPLES
1 C. SUGAR 1 CUP WALNUTS (OR PECANS) 2 T MARMALADE
REMOVE STEMS AND SEEDS FROM FRUIT AND CUT INTO QUARTERS, THEN CHOP IN EACH FRUIT SEPARATELY AND PLACE THEM IN A LARGE BOWL AFTER BEING CHOPPED ...ADD MARMALADE & SUGAR ... STIR UNTIL WELL BLENDED..COVER & REFRIGERATE UNTIL READY TO SERVE.
ENJOY ! JUDY B.
Never Fail Whole Cranberry Sauce
12 oz can frozen Apple Juice concentrate.
12 oz pkg. Cranberries (about 3 measuring cups).
2 Tbs Sugar (white or brown)
2 Tbs Lemon Juice
2 Tbs Rum or Cognac or ¼ C. Red Wine
Finely chopped citrus peel
Small tart chopped apple or ¼ C. raisons
1 Tbs horseradish (if to be used only as a meat sauce)
Bring Concentrated Apple Juice to a boil while rinsing cranberries through a sieve.
Add the rinsed and drained cranberries, sugar, lemon juice, and rum (or other optionals).
Bring back to simmer, lower heat and cover.
Simmer for 10 minutes, stirring occasionally.
If sauce is too thin, simmer additional five minutes without cover, stirring occasionally.
This is best served warm. Encourage guests to spread over their meat and dressing – European style.
Leftover cranberry sauce makes a wonderful topping for ice cream and yogurt.
Use instead of jam on your morning toast and peanut butter.
Cranberry sauce is a popular European topping for wild game.
Dried cranberry query: you could probably do something with them, simmering them in water or juice, but most dried crans have quite a lot of sugar added so you probably ought not to add anymore. Can you get frozen cranberries? The natural foods grocery where I work has them frozen all year round.
I also love the canned jellied cran sauce. It seems aesthetically important, though, to get it out of the can and into a serving dish with the contours from the sides of the can, the rings, in tact!
This is a favorite food website of mine. Thanks.
With 3 jalapenos, you get a bit of heat but nothing that overpowers the berries. You can add or subtract to taste, but either way its good. I made this for last Thanksgiving and everyone loved it (or so they told me).